I was in a baking mood this morning so I whipped out my copy of The Joy of Vegan Baking and skimmed the recipes for something that wouldn’t require a trip to the store.  With a few modifications, Peanut Butter Cookies won.  And who doesn’t love peanut butter cookies?

I replaced All Purpose Flour with white whole wheat.  For added Fiber and Omega 3′s, I stirred in about a quarter cup of chia seeds.  I also had about 1/4 cup dairy free chocolate chips hanging around in the panty that I decided to mix into the last batch (YUM–peanut butter AND chocolate).  The cookies are a little high in sugar (cookies tend to be that way) but I did replace 1/4 cup of the brown sugar for a few soaked dates–still sugar but adds even a little more fiber to the mix.  And lastly, instead of using an Ener-G egg replacer which I couldn’t seem to find in the pantry, I used flaxseed whipped up with water to act as a binder…which also added a little more fiber and omega 3′s.

Ingredients:

• 1 3/4 cup White Whole Wheat Flour
• 3/4 tsp baking soda
• 3/4 tps salt
• 1 TBLS groud flaxseed
• 3 TBLS water
• 1 cup firmly packed brown sugar
• 3-4 soaked medjool dates, pitted
• 3/4 cup natural peanut butter, smooth or crunchy
• 1/2 cup non-hydrogenated, non-dairy butter
• 3 TBLS non-dairy milk
• 1 TBSL vanilla
• 1/4 cup chia seeds
• Chocolate chips if desired

Directions:

• Preheat oven to 350
• Combine flour, baking soda, and salt in a small bowl
• Whip the flaxseed with water until thick and creamy.  In a large bowl, beat flaxseed mixture, brown sugar, dates peanut butter, butter, milk, and vanilla.
• Add the flour mixture and mix until well blended.
• Stir in chia seeds and chocolate chips.
• Drop by rounded tablespoons onto cookie sheet and flatten slightly with a crisscross pattern using a fork.
• Bake 10-12 minutes and allow to cool on cookie sheet for a few minutes before moving them to a wire rack.
• Enjoy!

Happy Eating!